Stuffed Sweet Dumpling Squash Recipe

Adapted from fromaliceskitchen.blogspot.com

If you’re on the hunt for a cozy and nutritious fall meal, you’re in the right place! This recipe for Stuffed Sweet Dumpling Squash combines hearty grains with crunchy nuts, sweet peppers and dried fruits, all spooned into tender roasted squash. Ready in about an hour, it’s a filling main dish for any gathering. Let’s start!

Ingredients

• 2 sweet dumpling squash
• Kosher salt and freshly ground pepper, to taste
• 1 tablespoon olive oil
• ½–¾ cup sweet peppers, diced
• ⅓ cup onions or shallots, diced
• 1 small stalk celery, diced (optional)
• 2 cloves garlic, minced
• 1 cup greens, chopped (spinach or arugula work nicely)
• ¼ cup chopped dried dates, currants, or cranberries
• 1 cup quinoa or brown rice, cooked
• ¼ cup shelled pistachios or toasted pecans, chopped

Preparation

1. Prepare Squash

Preheat your oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Season the insides with salt and pepper. Place them cut–side down in a lightly oiled baking dish and bake until just tender, about 30 minutes. To check doneness, press gently on the skin; it should give slightly.

2. Sauté Filling

While the squash is baking, heat the olive oil in a large pan over medium heat. Sauté the peppers, onion, and celery until translucent. Add the garlic, greens, and dried fruits, and cook until the greens begin to wilt.

3. Combine and Stuff

Mix in the cooked quinoa or rice and toasted nuts. Fill the roasted squash halves with this mixture.

4. Final Bake

Return the stuffed squash to the oven and bake uncovered for another 20 minutes or until everything is heated through.

Serves 4. Prep time, 15 minutes; cook time, approximately 1 hour.

FAQs

1. Are Sweet Dumpling squash seeds edible?
   Yes, you can roast Sweet Dumpling squash seeds just like pumpkin seeds. Clean them, toss them with a little oil and salt, and roast them until they’re crunchy.
2. Can I freeze this dish?
   This stuffed squash tastes best when fresh, but you can freeze it, too. Freeze individual portions and thaw them in the refrigerator overnight before reheating them.
   
3. How do I know when the squash is perfectly cooked?
   The squash is done when you can easily pierce the flesh with a fork, and the skin gives slightly under pressure. It should be tender but not mushy.